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finished no-bake pumpkin cheesecake balls on plate in modern kitchen with natural daylight
Taha Ayad

Irresistible No-Bake Pumpkin Cheesecake Balls

These no-bake pumpkin cheesecake balls combine the creamy flavor of cheesecake with the cozy spices of pumpkin pie. Perfectly sweet, bite-sized, and coated in smooth chocolate, they’re a festive fall dessert that’s quick and easy to make.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 18 balls
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • ½ cup pumpkin puree not pumpkin pie filling
  • ¾ cup powdered sugar
  • 1 cup finely crushed graham crackers or gingersnap cookies
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 12 oz white chocolate or candy melts for coating
  • 1 tablespoon coconut oil optional, for smoother coating

Method
 

  1. Beat softened cream cheese until smooth and fluffy.
  2. Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. Mix until fully combined.
  3. Stir in crushed cookies until mixture forms a thick, dough-like texture. Chill for 20 minutes if too soft.
  4. Scoop and roll mixture into small balls, place on parchment-lined tray, and freeze for 30–40 minutes.
  5. Melt white chocolate or candy melts, adding coconut oil if needed for smoothness.
  6. Dip each chilled ball into melted chocolate, letting excess drip off, then return to tray.
  7. Refrigerate until chocolate coating sets (about 15 minutes). Serve chilled.

Notes

  1. Use plain pumpkin puree, not pumpkin pie filling.
  2. If mixture feels too soft, add a few more cookie crumbs or chill longer.
  3. Store in airtight container in fridge for up to 5 days or freeze for up to 2 months.
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